Tofu Stir-Fry

In a medium pot of boiling salted water, simmer tofu for 2 minutes. If using frozen tofu, simmer until completely defrosted.

Remove from heat and let drain in a colander lined with paper towels. When cool enough to handle, gently squeeze and pat dry. If using frozen tofu, use firmer pressure to squeeze out water.

Cut tofu into bite-sized pieces, then transfer to a medium bowl. Add soy sauce, sesame oil, and black pepper and stir until liquid is absorbed. Add tofu and toss again to combine.

In a large skillet over medium-high heat, heat 2 Tbsp. oil. Add tofu mixture and cook, stirring occasionally, until golden on all sides, 7 to 8 minutes; season with salt and pepper. Transfer to a plate.

In same skillet over medium-high heat, heat remaining 1 Tbsp. oil. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in broccoli, bell pepper, carrot, scallions, and string beans. Cook, tossing occasionally, until tender, 8 to 10 minutes; season with salt and pepper.

In a small bowl, stir water, soy sauce, brown sugar, cornstarch, and oil.

Return tofu to skillet and add sauce to pan. Cook, stirring, until sauce is slightly thickened, about 2 minutes.